Beijing's historic Beihai Park has introduced a culinary tribute to summer, with its Fangshan Restaurant launching a limited-time menu of intricately designed seasonal pastries. Inspired by the park's lotus-filled lakes and Qing Dynasty architecture, the desserts blend edible artistry with China's imperial culinary traditions.
The bite-sized creations feature motifs of lotus flowers, seed pods, and rippling water – all crafted using natural plant-based dyes. Chefs emphasize light, refreshing flavors like mung bean, osmanthus, and honey to complement the warm weather. Served in replica antique tableware, the pastries aim to recreate the ambiance of imperial court tea ceremonies.
"These desserts carry forward centuries of Chinese pastry-making wisdom while meeting modern tastes," explained head chef Li Wei. "Each piece tells a story about harmony between human creativity and nature's beauty."
The offering has drawn both local residents and international tourists, with many pairing their treats with guided tours of the 1,000-year-old park's pagodas and marble bridges. Nutritionists note the low-sugar recipes align with growing health-conscious dining trends across Asia.
